Prep 10 mins
Cook 35 mins
This cake is great for making strawberry shortcake with fresh strawberries and whipped cream.
- Beat egg yolks until lemon colored; add sugar slowly a tablespoon at a time.
- Add vanilla and gradually, the flour.
- Fold in egg whites which have been beaten until stiff.
- Bake in preheated oven at 350 degrees for 35 minutes in greased pan.
- Let cool 10 minutes; remove from pan.
I just made this cake. Made two layers..Did not grease pans as there was NO instruction about that. Now, it says "greased pan"..Well, I hope to heck that my non stick pans are just that..I won't give this stars till I have had a taste test..if they come out of the pan. Lotus.
My mistake..the recipe did say grease the pans. My hubby says the cake looks good, and it has a fine taste! Thanks a bunch, and I am so sorry about whining about the pans...Lotus.
I usually don't make sponge cake but this was delightful! It's so light but I do wish a pan size was specified. I made mine into a sandwich as well and used a light cream filling between and on top the layers. During the first 10 minutes of baking the top of my cake began to brown considerably and I took foil and covered it during the rest of the time. Overall it is a delicious cake. Thanks for posting. Made for the Tea Party Photo Forum 2010.
I wasn't sure what size pan to use, since it wasn't stated, so I used a 12" pie pan, which accommodated the batter just about right. However, my cake turned dark brown--not golden like the sponge cakes in the stores. Still, it had a nice crisp exterior and a soft spongey middle. I haven't served it yet tonight (w/s.berries & w.cream), but I think my clan will like it. It cost less than $1 to make--several times less than the store's.